Best Loaded Potato Salad Recipes

LOADED BAKED POTATO SALAD

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
• Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
• Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
• Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
• Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

ALL-AMERICAN LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
• Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Season potatoes with salt and pepper and spread in the baking pan.
• Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
• Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
• Refrigerate salad before serving, 4 hours to overnight.

LOADED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender., Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings., Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled., Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

MAKEOVER LOADED BAKED POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425° for 30-35 minutes or until tender. Cool on a wire rack., In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

LOADED RED POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
• Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

LOADED BAKED POTATO SALAD

Steps:

• Cube and boil potatoes with salt.
• Drain.
• Crumble bacon and slice onions (including tops).
• Combine sour cream, pepper and Miracle Whip.
• Add to potatoes.
• Add bacon, onions and cheese (reserve some of each for top).
• Mix with potatoes.
• Pour into baking dish.
• Top with reserved cheese, onions, and bacon.
• Bake 350 for 10-15 minutes (until cheese melts).

AWESOME LOADED BAKED POTATO SALAD

Steps:

• Combine sour cream and mayonnaise in small bowl.
• Chop bacon and red onion and add to sour cream mixture.
• Stir in salt and black pepper, cover and refrigerate.
• Preheat oven to 425°.
• Bake potatoes for 50-60 minutes or until tender.
• Remove potatoes from oven and cool completely.
• Coarsely chop potatoes into 1/2-inch pieces.
• Place in large bowl and fold in sour cream mixture.
• Sprinkle sliced green onions and shredded cheddar cheese over the top.
• Cover and refrigerate 4-6 hours or overnight.

LOADED BUFFALO CHICKEN BAKED POTATO SALAD

Steps:

• 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
• 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
• 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
• 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
• Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
• For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
• For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
• Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
• Gina's Spinach Salad
• Spiced Pecans:
• Spinach Salad:
• For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
• For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
• Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

LOADED BAKED RED POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool until easily handled, about 10 minutes. Cut into cubes and place in a large bowl.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Mix bacon, sour cream, yogurt, Cheddar cheese, chives, ranch dressing mix, salt, and black pepper together in a bowl. Pour over potatoes and toss gently to coat.
• Refrigerate potato mixture until chilled, at least 1 hour.

LOADED BAKED POTATO SALAD

Steps:

• Wash and cut the potatoes into bite-sized pieces (I left the peel on). Cover with water and boil until fork tender. It will take about 20 minutes. Check them at 10 minutes and ever few minutes after that. You don't want them overcooked or they will become mushy.
• Drain and rinse with cool water. Drain again. Put them in a large separate bowl and place them in the fridge.
• Mix the miracle whip and sour cream together in a small bowl. Add to the cooled potatoes, green onions, 3/4 of the crumbled bacon and 1 cup of cheese. Salt and pepper to taste.
• Top with the other cup of shredded cheese and bacon and serve!

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 425°. Toss the potatoes, fennel, and bell pepper together on a baking sheet with olive oil and salt. Roast for 40-45 minutes, stirring halfway through. While the vegetables roast, make the dressing.
• Whisk together the Hellmann's® Organic Mayonnaise, vinegar, lemon juice, grainy mustard, salt, and fresh dill. Transfer roasted potato mixture to a large bowl and cool slightly, about 10 minutes. Toss with dressing and refrigerate until completely cooled, at least 30 minutes but can be done a day ahead. Finish the salad by adding the tomatoes, scallions, bacon, arugula, and goat cheese. Serve chilled or at room temperature.

LOADED POTATO SALAD

Steps:

• In a medium bowl whisk together the mayonnaise , sour cream and butter; blend well Stir in 3 Tablespoons of the chopped chives and salt and pepper to taste.
• Fold in the cheese and bacon (reserve a bit of cheese and bacon for the topping). Cover and chill for 30 minutes.
• Peel and cube the potatoes to 1/2-inch cubes and cook in salted water till al dente. Drain. Cool slightly.
• Fold in the cooled dressing . Pour into serving bowl and garnish with a bit of bacon and chives. Serve warm or cold.

LOADED POTATO PASTA SALAD

Steps:

• Equipment: Large mixing bowl, Small bowl, whisk.
• Place potatoes in a medium pot and cover with water. Bring to a boil over medium high heat, then reduce to a simmer and cook until tender, about 12-15 minutes. Drain potatoes, cut into quarters and place in a large mixing bowl.
• Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp. Drain onto a towel-lined plate. Transfer half of bacon to the bowl with potatoes and reserve the other half to garnish the final salad. Add cooked pasta, broccoli, 1 cup cubed cheddar cheese and 2 tablespoons chopped chives to the bowl and toss to combine.
• In a medium bowl, whisk to combine sour cream, mayonnaise, buttermilk, apple cider vinegar, sugar and salt and pepper to taste. Pour over salad and toss to combine. Season to taste with salt and pepper and transfer to serving bowl. Garnish with remaining bacon, cheese, a dollop of sour cream and sprinkle of chives.

LOADED BAKED POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain. Cool.
• Mix mayo, buttermilk and chives in large bowl until blended. Add potatoes and cheese; mix lightly. Refrigerate 3 hours.
• Top with bacon just before serving.

LOADED BAKED POTATO SALAD

Steps:

• Preheat oven to 400. Pierce potatoes with fork, brush with oil. Bake one hour or until tender. Let cool, then cut into bite sized pieces.
• Cook bacon in skillet until crisp, drain.
• In a large bowl, combine butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

LOADED BAKED POTATO CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees F. Toss potatoes in olive oil, salt, and pepper and then cook for approximately 45 minutes until tender and lightly browned. Meanwhile, toss Brussels sprouts and onions in olive oil, salt, and pepper and roast for approximately 20 minutes until tender and lightly browned. While vegetables are roasting in the oven, cook the chicken and bacon. (I baked the chicken in the oven and microwaved the bacon, but feel free to use whatever method you prefer!) Once the chicken and bacon are finished cooking, allow them to cool and then cut up the chicken and break the bacon into small pieces. Once the vegetables are fully cooked, combine them in a large bowl with the chicken, bacon, mayo, mustard, garlic, garlic powder, and salt and pepper to taste. Mix well and serve warm.